When we found out that the chefs and kindred spirits over at Huckle & Goose love Taco Tuesdays as much as we do, we knew we had to to join forces for some pre-Cinco inspiration. Enjoy!

Salsa Verde Chicken Tacos

by: Huckle & Goose

This is one of our essential H&G Taco Night recipes. How do we love thee, Salsa Verde Chicken Tacos? Let us count the ways…

1. You can buy all the ingredients without a shopping list. Besides tortillas and toppings, you only need to remember 3 other ingredients—chicken, fajita seasoning, salsa verde. Better yet, keep it all in your pantry/freezer so you’re never without Taco Night provisions.

2. There is no group too large that this recipe can’t handle. You can double, triple, quadruple it infinitely without crazy calculations, as long as the pot is big enough.

3. Prep is less than 10 minutes. Season, sear, season again, dump the salsa. Let it do its thing for either 4-5 hours in the slow cooker or 2 hours in the oven. You can also make it the night before and simply reheat the next day.

4. Leftovers are amazing.

And if you want to truly take this to taqueria level— La Tortilla Factory’s “Hand Made Style” tortillas. They’re simply the best—non-gmo, soft and pliable (they won’t break… because crying over spilled tacos is understandable), and authentic-tasting.


2 /2 pounds boneless chicken thighs, room temperture

Sea Salt

Black pepper, freshly ground

1 tablespoon Grapeseed oil

21/2 tablespoons Fajita seasoning, or taco seasoning

10 ounces Salsa Verde, your favorite jarred brand, keep in mind some are spicier than others

2 packages of Soft Corn Tortillas, our very favorite are the Hand Made Style from La Tortilla Factory

Your Favorite Taco Night Fixings: Guac, Salsa, Hot Sauce, Chopped Cilantro, Chopped Onion, Sour Cream, Shredded Lettuce, Shredded Cheese


  1. Season chicken generously with salt and pepper to taste, then brown in batches in a bit of oil over medium-high heat, about 2 minutes per side, making sure not to cook through.
  2. Nestle all of the browned chicken in your slow cooker, sprinkling the top evenly with fajita seasoning, then coating completely with the salsa verde. Set the slow cooker to 4-5 hours on low or 2 ½ hours on high. You could also braise the chicken in a Dutch oven for 2 hours at 300°F.
  3. Once chicken is done cooking, remove from slow cooker and pull apart with 2 forks, discarding any bits of fat. (Chicken can also be made ahead and re-heated.) Toss shredded meat with most of the salsa verde, enough to generously coat it.
  4. Serve with corn tortillas and toppings—sour cream, chopped red onion, fresh cilantro, shredded lettuce, and shredded cheddar are particularly good here.